Tag Archives: Emeril

Emeril’s Philly Cheesesteak Sandwiches

I’m popping back into my little space on the interwebs to tell you that I’m working on a very exciting project that I can’t quite share yet, but I will very soon! Insert all the excited face emojis!!

Until then, cheesesteak. Now, I’m aware that Philadelphians have this passionate raging debate about who makes the best cheesesteaks in town, and how they are supposed to made, and which cheese or something? I’m begging ignorance. I really have no idea how all that is supposed to work. I’ve never done the slightest bit of searching for those answers or forming any of my own opinions. I mean, I’m already a Dallas Cowboys fan who married into a large extended family of Philadelphia Eagles fans, so I really don’t think it’s in my best interest to go around starting cheesesteak fights on top of that.

So when a craving hit, I decided to just trust Emeril and figure his version would be awesome. Good instincts on my part, I must say. These are delicious: messy as all giant sandwiches should be, beautiful contrasts of textures, and they did taste like at least some of the Philly cheesesteaks you can get at a restaurant or take-out place. I cannot speak to the entirety of the authenticity aspect, but they have the main ingredients: soft bread, thinly sliced and seared meat, the peppers and onions – tender but never mushy, and of course cheese. I loved them.

And anyone more knowledgeable about this whole sandwich feud, feel free to educate me in the comments section!

Source: Emeril’s Kicked-Up Sandwiches by Emeril Lagasse

2 (1-pound) boneless rib-eye steaks
4 soft hoagie rolls
8 deli slices of provolone cheese
8 deli slices of good-quality American cheese (I like Applegate the best and no they did not pay me to say that)
¼ cup vegetable or canola oil
1 large onion, thinly sliced
2 large green bell peppers, thinly sliced
2 tsp kosher salt
¾ tsp black pepper
¼ cup roughly chopped jarred cherry peppers

Wrap each steak individually in plastic wrap, place them in the freezer, and freeze about 3 hours. Don’t cheat on this step, it makes the steaks way easier to slice properly.
Remove 1 steak from the freezer and use a very sharp knife to slice it as thin as possibly, discarding any pockets of fat. Set aside and repeat with the second steak.
Preheat your oven to 300 F.
Arrange the cheese in 4 overlapping piles on a cutting board or large platter, alternating slices of provolone and American.
Heat 2 tbs oil in a large cast-iron skillet over medium-high heat. Add the onion and bell pepper, 1 tsp salt, and ¼ tsp black pepper. Cook, stirring occasionally, until the onion is lightly caramelized and tender, about 8 minutes. Stir in the cherry peppers, then transfer the onion and peppers to a platter or cutting board. Tent with foil to keep warm.
Now you will make two sandwiches at a time. Increase the heat under the skillet to high and add 1 tbs oil. Add half the steak slices, season them with ¼ tsp salt and ¼ tsp pepper. Cook without stirring until most of the meat has browned on one side, about 1 minute. Stir the meat, and then divide into two cylindrical portions. Lay a shingled pile of cheese over each pile of meat. Spoon one-quarter of the onion mixture over each cheese-topped meat pile. Continue to cook in the skillet, undisturbed, for 1 minute longer, or until the cheese begins to melt from the heat of the veggies. Using a large spatula, transfer each meat portion to a bottom half of one hoagie roll. Set the two filled sandwiches on a small baking sheet to keep warm in the oven while you prepare the third and fourth sandwiches in the exact same manner you prepared the first two. Just wipe the skillet clean before you start the second batch of meat. Serve immediately.

Emeril’s Chicken and Andouille Gumbo #SundaySupper

Emeril's Chicken and Andouille Gumbo

Welcome to Sunday Supper! Our theme this week is Big Game Day Party Recipes! Thanks to trademark infringement laws, we cannot specifically tell you which football game we speak of, but I’ll give you a hint: it will air February 7th, and it features the Carolina Panthers playing (and hopefully beating) the Denver Broncos. And we all know food is very important for this particular game, so today we’re here to give you tons of ideas for what to serve or bring to your party.

Emeril's Chicken and Andouille Gumbo

I read once that while the rest of the US serves chili on this particular once-a-year Sunday evening, the fine people of New Orleans serve gumbo instead. I purposefully did not do any further research to confirm the veracity of this claim, because eating gumbo while watching the culmination of the NFL season sounded absolutely fantastic to me. If I’m wrong, I don’t want to know.

Emeril's Chicken and Andouille Gumbo

I decided that a heartier gumbo with chicken and sausage, rather than seafood, fit the occasion a little better. I went looking for a perfect recipe and chose Emeril’s. To say it did not disappoint would be a gross understatement. This is some of the best gumbo I’ve EVER tasted.

Emeril's Chicken and Andouille Gumbo

So, the bad news about this recipe is that it’s quite involved and takes forever to make. But, the good news is that it tastes far better the day after you make it. This one is perfect to make the day before, put it up overnight, and then when your guests are arriving, you just heat it up and steam some rice. This is actually an ideal thing to serve if you want to enjoy your own party.

Emeril's Chicken and Andouille Gumbo

I can’t recommend it highly enough, for this particular occasion of which we vaguely speak, or for a wonderful weekend project. It’s so awesome. Go Panthers!!! And be sure to check out the wonderful game day treats from the rest of the Sunday Supper crew!

Source: Essential Emeril by Emeril Lagasse


Stock and Chicken:
1 (4-5 lb.) chicken, cut into parts if desired
2 quarts store-bought chicken stock
2 quarts water
2 medium onions, quartered
2 carrots, rough chopped
2 ribs celery, rough chopped
4 cloves garlic, smashed
4 sprigs fresh thyme
5-6 fresh parsley stems
2 bay leaves
½ tsp salt
¼ tsp black pepper

1 cup canola or vegetable oil
1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, chopped
3 tbs minced garlic
1 green bell pepper, seeded and chopped
½ tsp cayenne pepper, plus more to taste if desired
1 ½ lbs. andouille sausage, cut into 1/3-inch thick rounds
1 ½ tsp salt, plus more to taste
¾ tsp fresh ground black pepper
1 bay leaf
1 bunch scallions, thinly sliced, divided
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving

First you will need to make the stock and cook the chicken (which happens simultaneously). Place the chicken (or chicken parts) in a large stockpot and cover it with the stock and water. Add the remaining ingredients. Bring to a boil, partially cover, and reduce the heat to a simmer. Cook for 1 hour. At this point, the chicken should easily pull away from the bones.
Using tongs, remove the chicken from the stock and set aside until cool enough to handle. Strain the cooking liquid through a strainer lined with cheesecloth. Discard the vegetables. Pull the chicken meat off the bones, discarding the skin and bones. Shred and reserve the meat. Refrigerate until needed.
Once the stock has cooled, start the rest of the gumbo. First you need to make the roux. Place a Dutch oven on the stovetop but don’t turn on the heat yet. Add the canola oil and flour to the pot and whisk vigorously until there are no lumps. Turn the heat on medium-high, stirring with a wooden spoon. Once the roux bubbles and starts to turn color, lower the heat to medium or medium-low. You’ll keep the heat between medium and medium-low the rest of the time you’re making the roux. Keep stirring continuously, adjusting the heat as necessary. If the roux is doing absolutely nothing color-wise, turn it up to medium, and if it’s bubbling or threatening to scorch, turn it down to medium-low. Do not burn the roux – that’s why you never move the heat higher than medium, ever. Keep stirring until the roux is the color of dark peanut butter, or light milk chocolate. This will take about an hour.
Once the roux is ready, turn or keep the heat to medium and immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage. Cook, stirring, until the vegetables have softened, 5 to 7 minutes. Add the reserved cooled broth to the mixture (if you have a touch of grit you can leave off the last cup of broth with no problems). Also add the salt, pepper and bay leaf. Bring to a gentle simmer. Continue to simmer, skimming off any excess foam or fat that comes to the top, until the sauce is flavorful and thickened to your desired consistency, about 2 hours.
Now add the chicken, most of the sliced scallions (save enough for garnish), and parsley. Stir it in and continue simmering for 30 minutes. Don’t stir much here or the chicken may fall apart on you. Adjust the thickness if necessary, by adding water or more broth. Taste and adjust the cayenne and salt if necessary.
Serve the gumbo in bowls topped with a good scoop of white rice and garnish with the reserved scallions. Pass the Louisiana hot sauce at the table.

Appetizers and Sides

Main Dishes

Desserts and Drinks


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Southwestern Turkey Sliders #SundaySupper

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Welcome to Sunday Supper! Our theme this week is Tantalizing Trays, which made me think of game day food, probably because that’s where my brain is anyway seeing as COLLEGE FOOTBALL started this weekend!!! I cannot wait to see my Baylor Bears beat up on SMU tonight!!

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When thinking about what to make this week, I also realized I’ve been somewhat neglecting sliders on this website, so I figured this was as good an excuse as any to remedy that. And thus, enter these delicious, adorable Tex-Mex-inspired turkey sliders – flavorful, moist, and adaptable to your tastes and preferences. Perfect for game day, or any other party that calls for trays of delectable little bites. Enjoy!

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And do not forget to see what my Sunday Supper gang has brought for you!

{One Year Ago: Kansas City Barbecued Spare Ribs}
{Two Years Ago: Buffalo Chicken Meatballs, Chocolate Chip Cookie Dough Ice Cream, Grilled Salmon with Tamarind-Peach Barbecue Sauce, Strawberry Scones with an Almond Glaze}

Source: adapted from Emeril at the Grill by Emeril Lagasse

Canola oil, for the grill grates
1 ½ lbs. ground turkey, preferably dark meat
1 small red onion, peeled and grated
2 scallions, minced
1 jalapeno or serrano chile, seeded if desired, minced or grated
1 ½ tbs All-Purpose Mexican/Tex-Mex Spice Mix, or your favorite Mexican seasoning blend
1 tbs Worcestershire sauce
1 tbs olive oil
Kosher salt and black pepper, to taste
12 mini hamburger buns or slider rolls, split and toasted if desired
Garnishes of your choice: lettuce, tomato, avocado, thinly sliced red onion, ketchup, sour cream, chipotle mayonnaise, mustard

Preheat a grill to medium-high. Rub some canola oil on a folded paper towel and rub it all over the grill grates when ready to grill.
In a large bowl, add the turkey, onion, scallions, jalapeno, spice rub, Worcestershire, olive oil, plus salt and black pepper to taste. Using your clean hands, mix everything together gently but thoroughly. Be wary of overmixing, this will make your sliders tough.
Divide the mixture into 12 equal portions, and using your wet hands, shape them into 12 small burgers, each about 3 ½ inches wide. Use your forefinger to make a slight impression in the center of each slider, to prevent “burger bulge” when they cook.
Place the burgers on the grill and cook until the turkey is just cooked through and an instant-read thermometer inserted into the center of a slider reads 165 F. Total cooking time is 3-5 minutes per side, depending on the heat of your grill. You may need to cook these in batches – don’t crowd the grill or you will steam the sliders. Nasty.
Remove the sliders to a plate when done. And now it’s time to assemble! I placed a bit of lettuce on a bottom bun, then a slice of tomato, then a slider patty. I liberally spread chipotle mayonnaise on the top burger buns, then topped them in place. Stick a toothpick in the center of each and dig in!

Savory Bites:

Sweet Treats:

Heirloom Tomato Sandwiches

Heirloom Tomato Sandwiches 112

There isn’t much that can be said for this stunningly beautiful sandwich. Heirloom tomatoes speak for themselves. They are hitting their stride in my grocery store right now, and I can’t get enough. I’m thinking I’ll likely make this salad again soon.

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Heirloom Tomatoes 106

This sandwich is very few ingredients and couldn’t be simpler. I found it easier to eat open faced (personally couldn’t get my mouth around the whole thing!), so that’s how I’m writing it. Yet despite its simplicity, it just sings.

heirloom tomato sandwich 118

Heirloom tomatoes 077

Heirloom tomatoes have the most luscious texture. They are less acidic and sweeter than regular tomatoes, and when you bite into this sandwich, its juiciness rivals the most ridiculous cheeseburger out there. Just amazing. Enjoy this one guys!

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{One Year Ago: Rhubarb Scones, Shrimp and Avocado Ceviche}

Source: slightly adapted from Emeril’s Kicked-Up Sandwiches by Emeril Lagasse

5 generous tbs mayonnaise
3 tbs chopped fresh basil or parsley
8 slices white sandwich bread
4-5 large heirloom tomatoes, stemmed and sliced into ½-inch thick rounds (make sure you get all different colors!)
Kosher salt and black pepper

Combine the mayonnaise and basil or parsley in a small mixing bowl. Whisk until combined and smooth. Set aside.
Arrange the bread in a single layer on a baking sheet. Preheat your broiler to HIGH and position a rack as close to it as you can get without touching it. Slide the baking sheet in the oven and broil the bread just a few minutes until it is lightly toasted and slightly golden brown. Remove and let cool a few minutes.
Spread the mayonnaise liberally on the toasted sides of each slice of bread. Layer 2 tomato slices on each slice of bread. Season each tomato slice with salt and black pepper as you lay it on the bread. Serve immediately, 2 open-faced sandwiches per person.

Chicken and Waffles For Two

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We’re at day 4 of WAFFLE WEEK! And this one is a really good one. I couldn’t do a Waffle Week without including this iconic classic. If you’ve never tried chicken and waffles, which is the exact boat I found myself in until my early thirties, well, please know it’s a bad boat in which to be. Get yourself out of that boat, pronto! Everyone simply must try this dish at least once in their lives.

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Chicken and waffles is classic soul food. The exact origin of the dish in uncertain, but what is agreed upon is that it rose to popularity in the 1930’s in Harlem, NY. Harlem had tons of jazz clubs then, and the musicians would be done with their sets either very late at night, or very early in the morning, depending on your perspective.

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So, the local diners and restaurants smelled a potential profit opportunity and started serving these musicians and fans a combination of dinner and breakfast! It worked out quite nicely, not only for the jazz club patrons and restaurant owners and employees who dined and served back then, but for those of us living outside of Harlem in modern times, too. Because this dish is really unbelievable!!

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No lie, no exaggeration, this particular version of Chicken and Waffles that I’m blogging today is, hands down, the BEST plate of chicken and waffles I’ve ever tasted. Now, don’t get me wrong, I haven’t had this dish too many times in my life – only a nice handful. Which my waistline appreciates, I’m sure. This is a bit of a splurge dish, which is why I wanted to adapt it to serve only 2 people.

But, I have had this dish at a well-known restaurant in Harlem, and that plate of food wasn’t as good as this one I made at home. Seriously, this one is tops. I’m extremely pleased to have this on my blog, and to share it with you.

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{One Year Ago: Chicken Pot Pie}

Source: adapted from Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

¾ cup maple syrup
½ tsp fresh ground black pepper
1 tbs Crystal hot sauce
1 vanilla bean, split and cut in half crosswise

¾ cup well-shaken buttermilk
2 tbs Crystal hot sauce, or any other Louisiana style hot sauce
¾ tbs sugar
¾ tbs kosher salt, plus extra
½ tsp sweet paprika
3 garlic cloves, smashed and peeled
2 whole chicken legs, bone-in, skin-on, separated into thigh and drumstick
1 to 1 ½ cups all-purpose flour
Canola oil, for deep frying

¾ cup cake flour
1 ½ tbs sugar
1 tbs yellow cornmeal
¼ tsp baking soda
¼ tsp salt
1 cup well-shaken buttermilk
1 large egg
¼ tsp vanilla extract
4 tbs unsalted butter, melted

First, make the MAPLE SYRUP so it can steep while you’re preparing the rest of the meal. Add the maple syrup to a small saucepan and keep it over low heat on a back burner of your stove. Add the black pepper and hot sauce; stir to combine. Throw in the vanilla bean pieces and let it steep while you make the chicken and waffles.
For the FRIED CHICKEN: in a small bowl, whisk together the buttermilk, hot sauce, sugar, salt, paprika, and garlic. Place the chicken pieces in a large, resealable plastic bag. Pour the buttermilk mixture over the chicken and massage the bag so that all the chicken is coated. Seal the bag, place it in a bowl or baking dish. Place it in the refrigerator and let it marinate at least 8 hours, and up to overnight.
In a medium sized bowl, add the flour and a couple pinches of salt. Take the chicken out, and remove the pieces from the marinade, allowing the excess to drip off. Place the chicken pieces in the flour and dredge thoroughly. Tap off the excess and lay them on a plate. Do this in batches if necessary.
Heat a couple of inches of canola oil in a wide, deep-sided skillet. Use a candy thermometer to bring the oil up to 350 F. When it’s ready, carefully slide the chicken pieces into the oil and deep fry them, about 16 minutes total, until the coating is golden brown and crispy, turning once, and the chicken is cooked through in the center.
Remove the chicken to a paper towel lined plate and let the excess oil drain off.
While the chicken is working, make the WAFFLES. In a medium mixing bowl, whisk together the flour, sugar, cornmeal, baking soda, and salt. In a 2-cup measuring cup, whisk together the buttermilk, eggs, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just combined. Add the butter and whisk again until just combined.
Preheat your waffle iron. When it’s ready, grease it well and pour the waffle batter in. make the waffles according to manufacturer’s instructions. Work in batches if necessary.
To serve, place 1 or 2 waffles on a dinner plate (depending on whether your waffle iron makes larger round or smaller rectangle waffles). Place a fried chicken thigh and a fried chicken drumstick on the waffle(s). drizzle the maple syrup over all and dig in.

Shrimp and Chorizo Tapas #SundaySupper

Shrimp and Chorizo Tapas

It’s time for another Sunday Supper!! Is it just me, or does it feel like I *just* posted last week’s SS recipe? What a week!

Anyways, our theme this week is Tapas Party, which makes me all kinds of happy, seeing as visiting Spain is quite high on my bucket list. I haven’t gotten myself over there quite yet, but I very much hope to within another year or two.

link of Spanish chorizo

I’m dying to stroll into a Barcelona tapas bar and encounter bartenders and servers who speak not a word of English (and I do not speak any Spanish, mind you) and just let them bring me small plate after small plate of tapas and sangria. I imagine noshing and sipping the night away with my significant other, basking in the romance of being in a foreign land, and then of course returning to a lovely hotel to sleep that deep sleep that magically cures jet lag. I love the flavors of Spain, and have yet to hear of a tapas type dish that doesn’t sound appealing.

Shrimp and Chorizo Tapas

I kept it simple for today. We all know Spaniards love their shrimp, as well as their chorizo, so when I found a recipe that was basically just sautéed shrimp and chorizo, with some onion,  a lot of garlic, and some smoked paprika, I jumped at it. As expected, it’s simple, clean, wonderfully fatty, and delicious.

shrimp and chorizo tapas

Now, usually when I post a recipe calling for chorizo, I will caution you to use Mexican chorizo. I explain that’s the raw kind in the refrigerated meat case or butcher counter, and then I say don’t use the cured Spanish kind. Well, guess what? Today you must use the Spanish chorizo! Today I am telling you, do not get the raw Mexican stuff from the meat case; you must get the cured, firm Spanish kind of chorizo. You’ll probably find it near the deli, and as you saw from the picture, it’s a U-shaped cured sausage usually with a rope attaching its ends together. You can peel the casing away if the casing wants to cooperate and is easy to peel off. But if it’s being all stubborn, I say let it and leave it on there. It’s not going to hurt anything.

Shrimp and Chorizo Tapas

Enjoy this one, guys! Pour some wine or sangria, serve it on a tiny little plate and pretend you’re in Barcelona or Madrid!

{One year ago: Cotija Rice}

Source: slightly adapted from 20-40-60: Fresh Food Fast by Emeril Lagasse

1 tbs plus ¼ cup olive oil
1 lb. firm, cured Spanish chorizo, cut into ½-inch slices on the diagonal
1 medium onion, chopped
1 tbs minced garlic
½ dry white wine or sherry
1 ½ lbs. medium to large shrimp, peeled and deveined
1 tbs smoked Spanish paprika
1 tsp kosher salt
½ tsp black pepper
3 tbs freshly squeezed lemon juice
2 tbs minced fresh parsley
Sliced baguette, for serving

Place a large cast-iron skillet over medium-high heat. Add the 1 tbs olive oil, then the chorizo slices. Sauté, turning as necessary, until they start to brown and crisp at the edges, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. I found you really need to time the onions, because the chorizo fat turns the oil a delicious orange-red color, which does make it hard to tell by sight when the onions are cooked.
Add the garlic and cook 30 seconds. Add ¼ cup of the wine or sherry and cook 1 minute.
Add the shrimp, paprika, salt, and black pepper. Cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes. Again, the shrimp will turn that lovely orange-red color from the chorizo fat, so you can’t really tell when they’re done by sight. Tap them with your finger or the back of your cooking spoon to determine doneness – they should be firm and springy, not mushy.
Now add the remaining ¼ cup wine or sherry, the remaining ¼ cup olive oil, lemon juice, and parsley. Stir to combine. Remove from the heat.
Serve immediately on small plates, with the accumulated cooking juices poured over top. Pass the bread at the table, and may I just say that dunking the bread into the pan juices is one of the best things you’ll do all year.

Be sure to check out the rest of the fabulous Sunday Supper team!

Here’s what’s on the Table:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Tandoori Chicken Drumsticks #SundaySupper

tandoori chicken drumsticks

Today I’m so so excited to be blogging my first #SundaySupper! Sunday Supper is a fantastic food blogger movement dedicated to “bringing Sunday Supper back to the family dinner table.”

chicken drumsticks

marinating chicken for tandoori

This week’s theme is Global Street Food, and for that I’m bringing you these unbelievably delicious tandoori chicken drumsticks. I haven’t been to India (yet!), but I see tandoori being sold from street trucks all the time in New York. Though I should add, the times I’ve gotten it, it was never as good as this recipe.

Tandoori Chicken Drumsticks

I suppose you *could* eat this with a fork and knife and be all civilized, but I much preferred to just grab it with my hands and dive in. This chicken is so flavorful, not too spicy, and would be a terrific introduction for anyone not terribly familiar with Indian food flavor profiles. And while I found the drumstick to be very fitting with the Global Street Food theme of this week, you can always take this marinade and use it for chicken breasts, chicken tenders, or chicken thighs. You’ll want to adjust cooking times accordingly if you use a different cut, but they would be equally delicious. Enjoy! And be sure to check out the rest of the #SundaySupper links.

Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks

{One year ago: Cherry Sorbet}

Source: slightly adapted from Emeril at the Grill by Emeril Lagasse

12 chicken drumsticks
2 tbs canola oil, plus extra for the grill
½ cup chopped white onion
6 medium garlic cloves, smashed and peeled, divided
2 tbs plus 1 ½ tsp fresh peeled ginger, divided
1 serrano chile, sliced
1 tbs sweet paprika
2 ¼ tsp kosher salt
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
½ tsp cayenne pepper
1 ½ cups plain yogurt
2 ½ tbs fresh squeezed lemon juice
Kosher salt and black pepper
¼ cup chopped mint
1 tbs honey

Trim chicken if needed and place in a large baking dish.
Combine the oil, onion, 4 garlic cloves, 2 tbs ginger, and the serrano in a food processor. Process on high until it forms a smooth paste. Add the paprika, 1 ½ tsp kosher salt, plus the cumin, turmeric, coriander, garam masala, and cayenne and continue to process until well blended. Add ½ cup yogurt and 1 tbs lemon juice and process again to form a smooth sauce, scraping down the sides of the bowl as necessary. Pour the marinade over the chicken and turn to coat evenly. Cover the baking dish with plastic wrap and refrigerate at least 4 hours and up to 24 hours.
While the chicken marinates, make the dipping sauce. In a food processor, combine the remaining 1 cup yogurt, the mint, honey, 2 garlic cloves, the rest of the ginger (about 1 ½ tsp), remaining 1 ½ tbs lemon juice, plus salt and pepper to taste. Process until smooth and well incorporated. Refrigerate until needed.
Preheat your grill to medium high and brush the grates with canola oil.
Remove the chicken from the marinade and pat it dry with paper towels. Season the chicken with salt and black pepper. Place chicken on the grill skin side down and cook for about 20 minutes total, turning and rotating at least once during the cooking process. Use a meat thermometer to ensure proper doneness. Inserted into the thickest part of the meat, it should read between 160 and 165 F when done.
When done, remove the chicken to a plate or platter and let rest about 5 minutes.
Serve the chicken with the sauce for dipping.

Be sure to check out the rest of #SundaySupper – Global Street Food edition!

Bavarian Soft Pretzels from The Foodie Army Wife
Pao de Queijo from A Kitchen Hoor’s Adventures
Gluten Free Focaccia di recco from No One Likes Crumbley Cookies
Martabak (stuffed pancake or pan-fried bread) from The Urban Mrs
Socca from Curious Cuisiniere

Carnitas Tortas from Cookin’ Mimi
Peking Street Tacos from Doggie at the Dinner Table
Schnitzelwecken {Schnitzel on a bun} from The Not So Cheesy Kitchen
Tortas de Milanesa (Pork Cutlet Sandwiches) from Juanita’s Cocina
Waffle Cone Fried Chicken from Jane’s Adventures in Dinner
Feta Chicken Kabobs from That Skinny Chick Can Bake
Beef Taquitos from Bobbi’s Kozy Kitchen
Tandoori Chicken Drumsticks from The Texan New Yorker
Panelle (Italian Chickpea Fritters) from Mess Makes Food
Chorizo, Chimichurri and Salsa Sandwiches from Vintage Kitchen Notes
Falafel Pita Sandwich from Mama’s Blissful Bites
Croque-Monsieur from Peanut Butter and Peppers
Chicken and Chorizo Street Tacos from I Run For Wine
Mexican Street Corn (Elotes Mexicanos) from My Other City By The Bay
Tandoori Chicken Wrap from Foxes Love Lemons
SoCal Rolled Tacos from Webicurean
Samosas from Soni’s Food
Beef and Pork Empanadas from Magnolia Days

NicaMales (Nicaraguan Street Food) from The Hand That Rocks The Ladle
Currywurst mit Pommes from girlichef
Arancinis from My cute bride
Egyptian Street Food: Koshari from Growing Up Gabel
Poutine from Noshing with the Nolands
Tokyo University Potatoes from NinjaBaking.com
Kimchi Quesadillas from Sustainable Dad
Tacos de Carne Asada from Family Foodie

Nutella Crepes from The Girl in the Little Red Kitchen
Easy Apple Churros with Dulce de Leche from Daily Dish Recipes
Kettle Corn from Killer Bunnies, Inc
Hotteok from Small Wallet, Big Appetite
Funnel Cake 3 Ways from Cindy’s Recipes and Writings
Sweet Corn Tamale (Tamal Asado) from Basic N Delicious
Pisang Goreng (Deep Fried Bananas) from Food Lust People Love
Banana Nutella Swirl Gelato from Cupcakes & Kale Chips

Wine Pairing Recommendations For Global Street Food #SundaySupper from ENOFYLZ Wine Blog

Creamy Cantaloupe and Guanciale Pasta

Creamy Cantaloupe and Guanciale Pasta

Happy Friday, y’all! This week seems to have flown by for me. I feel like I blinked and all of a sudden it’s Friday and the weekend is here! Not complaining or anything…

sauteeing cantaloupe

This also means the week of celebrating summer produce is concluding (not that I won’t be blogging anymore summer produce dishes – that’s hardly the case!) We began the week with blueberries, then featured cherry tomatoes, corn, and zucchini. What’s today? Cantaloupe!!

cooking cantaloupe pasta

This is a more unusual preparation of the sweet melon. I usually associate it with desserts, drinks, or just sliced and eaten. I can’t say I’ve ever associated it with pasta. But when I found this recipe for cantaloupe pasta sauce, I knew I had to try it.

creamy cantaloupe and guanciale pasta

I also got to try a new ingredient (well, new to me anyway): guanciale! Guanciale (pronounced gwan-cha-lay) is cured pork jowls; you can find it at your grocery store’s deli section, and it looks a lot like bacon. The original recipe said to use pancetta, which would work perfectly fine if you would prefer that. But when I saw guanciale, I knew I had to sub that in.

bowl of cantaloupe and guanciale pasta

I’m glad I did. We both LOVED it! The sweet cantaloupe is a natural pair with the salty, crispy pork, and they meld together beautifully. Then the cream is stirred in, and its thickness envelopes the pasta strands and brings the whole dish together. It’s silky, salty and pleasantly sweet. Try it, you’ll see.

Creamy Cantaloupe and Guanciale Pasta

Happy weekend everyone! Stay safe, eat well, and have fun!

{One year ago: Grilled Salmon with Strawberry Salsa}

Source: adapted from Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

3 tbs unsalted butter, divided
3 oz. guanciale or pancetta, diced
¼ cup minced shallot
2 garlic cloves, minced
3 cups diced cantaloupe (from 1 medium-sized melon)
½ cup heavy cream
Kosher salt and fresh cracked black pepper
1 tsp minced fresh marjoram leaves
8 oz. linguine, or other long-cut pasta
½ cup grated Parmesan cheese

Bring a large pot of water to a boil. Salt it generously.
Heat 1 tbs butter in a large sauté pan over medium-high heat. Add the guanciale or pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Remove with a slotted spoon to a paper towel lined plate.
Add the shallot and garlic to the pan and cook, stirring, until softened, 2 to 3 minutes. Add the remaining 2 tbs butter and when it has melted, add the cantaloupe. Cook, stirring frequently, until the melon softens and somewhat breaks down. You can help it along with a potato masher. This will take about 10 minutes.
Add the heavy cream, salt, pepper, and marjoram. Cook until the cream has reduced by half and the sauce is thickened and creamy, about 3 minutes. The sauce should coat the back of a spoon. Remove the sauce from the heat.
Meanwhile, add the pasta to the boiling water and cook according to package directions. Drain well, reserving ½ cup of the pasta cooking water.
Add the hot pasta water and ¼ cup of the parmesan cheese to the warm sauce. Return the pan to medium heat, and toss the pasta with the sauce until nicely coated. If the sauce seems too thick, add a little more pasta water until it’s to your desired consistency.
Serve immediately with the remaining cheese to pass at the table.

Classic Caesar Salad


Growing up, you all know that I hated most vegetables, and lettuce was no exception. I was not what you’d call a willing participant in that event we call Eating Your Salad. In fact, I despised most salads with much fervor – but for one in particular: the Caesar salad. I have always ADORED Caesar salad. I would have eaten Caesar salad once a day if permitted. Not only was it far and away my favorite salad, it was actually one of my favorite foods.


I would order it at restaurants often, and I loved it when my mom occasionally made it at home. At the grocery store, I always begged her to buy the bottled Caesar dressing when we passed the salad dressing aisle, and when I graduated college, I often bought those prepackaged Caesar salad kits in the produce aisle. You know the ones with the bagged, pre-cut lettuce and the dressing packets? I admit, it makes me shudder to think of it now, but I have to come clean with you and confess that I did it. A lot.


Over the past several years, I have learned to make Caesar dressing from scratch. It’s delicious, and there’s not much comparison to the corn-syrup and preservative-laden bottled stuff. It’s also pretty darn easy to pull off! And it’s become a go-to in our house. I usually have the ingredients on hand, so it oftentimes becomes the staple I-had-a-long-day-and-I’m-cranky-and-don’t-feel-like-making-dinner meal, when one or the other of us has had one of those days.



We all change a lot going from children to adults. We learn, we experience things, we attend various schools of hard knocks. Our preferences and tastes change. We become more open-minded. But the love for Caesar salad has never changed for me. It’s something I frequently order in casual restaurants, especially if I’m unfamiliar with the place or its reputation. And it’s usually a safe bet. I find that when Caesar salad is good, it’s a religious experience; and when it’s bad, it’s still pretty good.


Source: adapted from 20-40-60: Fresh Food Fast by Emeril Lagasse

1/2 a French baguette, preferably day-old, cut into 1/2-inch dice
1/4 cup olive oil
Kosher salt and black pepper

1 egg yolk
3 large anchovy fillets
2 garlic cloves
2 tbs freshly squeezed lemon juice
1 1/2 tsp Dijon mustard
1 cup olive oil
3/4 cup grated Parmesan
Dash of hot sauce
1/4 tsp Worcestershire sauce
1 tsp kosher salt
1 tsp black pepper
3 romaine hearts, cut into 1-inch pieces

Preheat the oven to 325 F. Combine all the ingredients in a large bowl and toss to combine. You want all the bread cubes coated in the oil.
Spread the bread in a single layer on a rimmed baking sheet. Bake for 20 to 25 minutes, until crisp and golden. Remove from the oven and set aside to cool.

Place the egg yolk, anchovies, garlic, lemon juice, and mustard in the bowl of a blender or food processor. Puree until smooth, about 1 minute. While the machine is running, slowly drizzle in the oil until completely incorporated, smooth and thick. The key is to drizzle slowly.
Stop processing and add 1/4 cup of the cheese, the hot sauce, Worcestershire, plus salt and pepper to taste. Pulse to combine.
In a large mixing bowl, combine the romaine, the remaining 1/2 cup cheese, plus a pinch of salt and black pepper. Add 1/2 a cup plus 2 tbs of the dressing, then toss to combine. Sprinkle the croutons on top. Serve immediately.
The leftover dressing will keep for up to a week if stored in an airtight container and refrigerated.

Broccoli Cheese Soup


I write here often about my journey from a picky eater to a passionate cook and adventurous eater. I talk all about my newfound love of all kinds of produce I formerly wouldn’t touch with a ten foot pole. However, two prominent produce ingredients still elude the good favor of my taste buds: cauliflower and broccoli.


I always hated them as a child and young adult, and to some extent, I still don’t care for them. Don’t get me wrong, I’ve tried them in the last few years. I really have. But I’m still not their biggest fan. One time I tried those “low-carb mashed potatoes” that were all the rage a few years ago; you know, a polite way of saying pureed cauliflower masquerading as everyone’s favorite side dish. Oh my gosh, it was horrible! It nearly made me gag. And one time I made a broccoli frittata, figuring I could handle the broccoli if it was buried in eggs. Well, I accidentally overcooked the frittata, giving me an excuse to throw it out without eating much of it. Come to think of it, maybe my subconscious overcooked the dish on purpose. Hmm…


Yet both veggies are so nutritious; my dentist even told me that broccoli is, hands down, the best food out there for your teeth. It seems like almost every nutrition article I come across extolls the health virtues of broccoli or cauliflower, and all of this leaves me with the nagging feeling that I am somehow selling myself short by not including broccoli and cauliflower in my diet.


Thus, I have resolved to get on good terms with the vegetables. And what better way to introduce yourself to a new vegetable than to hide it in cheese? Can I get an “Amen” from the chorus?? So I begin this little journey to the great state of Liking Broccoli and Cauliflower with the iconic broccoli cheese soup, something I refused to eat while growing up. So it really is new to me, believe it or not! In this particular recipe, the broccoli is completely pureed and of course there is plenty of cheddar. We both really enjoyed the soup and I would definitely make it again. I consider it a promising and successful first step on my new road of resolve.


Source: adapted from 20-40-60: Fresh Food Fast by Emeril Lagasse

Half a regular French baguette, or one small baguette, preferably day-old, cut into 1/2-inch dice
1/4 cup plus 2 tbs olive oil, divided
1 1/2 cups thinly sliced onions
1 tbs sliced garlic
Kosher salt
Black pepper
1/4 tsp cayenne pepper
5 cups chicken stock
4 cups broccoli florets, from 1 large head of broccoli
1/2 cup half-and-half
8 oz. shredded cheddar cheese

Make the croutons first. Preheat the oven to 325 F. Combine the bread cubes, 1/4 cup olive oil, salt and black pepper to taste in a large bowl. Toss to mix thoroughly. Transfer the croutons to a baking sheet. Bake until they are crispy, about 20 to 25 minutes. Remove from the oven and let cool while the soup is cooking. If you have leftovers that you didn’t snack on, store in an airtight container at room temperature.
Heat 2 tbs olive oil in a large soup pot over medium heat. Once it’s hot, add the onions, garlic, 1 tsp salt, and cayenne. Saute until the onions are soft and translucent, 5 minutes.
Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
Shut off the heat and let the soup cool slightly. Using an immersion blender, puree the soup completely. Put the pot back over medium-low heat and add the half-and-half and the cheese. Stir until the cheese has melted. Taste for seasoning and adjust as needed.
Ladle the soup into bowls and garnish with croutons.